<

INTRODUCTION

<

LITERATURE REVIEW

<

METHODOLOGY

<

FINDINGS

<

CONCLUSION

<

LIMITATIONS AND
FUTURE RESEARCH

<

CUSTOMER
PERCEPTION OF
SERVICE QUALITY
IN BOUTIQUE HOTEL
LE SIX PARIS

REFERENCES

EVELYN OMANUKWUE

Papers TSI2.indd 57

24/02/12 9:46

CUSTOMER PERCEPTION
OF SERVICE QUALITY
IN BOUTIQUE HOTEL LE SIX PARIS
AUTHOR

Evelyn Omanukwue
[email protected]
Master of Science in Innovative Hospitality Management Ramon Llull University, Barcelona, Spain
and Hotel Management School Maastricht, Zuyd University, Maastricht, The Netherlands

ABSTRACT

This study aims to examine customers perception of service quality in a Parisian boutique hotel. At the
same time, customer satisfaction and customer loyalty are evaluated, as these two concepts are highly
related to service quality. For this purpose a survey research has been chosen as the most appropriate
research method. Data was collected from 151 customers who visited boutique hotel Le Six and a
benchmark has been developed to interpret the results. The results of the study show that overall service
quality at hotel Le Six is highly rated by its customers. Respondents are very satised with their stay,
although they remain price conscious. An additional contribution of this study is the reconrmation of the
general conceptual framework of service quality in hospitality rms by Ekinci, Dawes and Massey (2008),
in the unique setting of a boutique hotel.

KEYWORDS

Boutique hotel; service quality; customer satisfaction; customer loyalty.

RESUMEN

El objetivo principal de este estudio es evaluar la percepcin de la calidad de servicio en un hotel situado
en Pars. Al mismo tiempo, se evala tambin la satisfaccin y la delidad de los clientes, ambos conceptos
muy relacionados con la calidad de servicio. Para realizar este anlisis. se ha considerado la encuesta
como la metodologa ms adecuada para realizar la fase de investigacin. Los datos se han obtenido
mediante 151 encuestas realizadas a clientes que visitaron d Hotel Boutique Le Six de Pars y se compararon
posteriormente para interpretar los resultados. Los participantes se mostraron muy satisfechos con su
estancia en el hotel, teniendo en consideracin los precios abonados. La contribucin de este articulo es
reconrmar el marco conceptual general de calidad de servicio de empresas hoteleras por Ekinci, Dawes y
Massey (2008), aplicado especcamente en hoteles boutique.

Papers TSI2.indd 59

24/02/12 9:46

60

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

PA L A B R AS C L AV E

Hotel boutique, calidad de servicio, satisfaccin del diente, delidad del diente.

Papers TSI2.indd 60

24/02/12 9:46

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

61

INTRODUCTION
Hotel Le Six is an independent, luxurious four star boutique hotel situated on the Paris left bank,
between Montparnasse centre and the Luxembourg Gardens. It is with its 41 rooms categorized
in classic rooms, superior rooms, deluxe rooms and suites rather small, but expensive as shown
by the average rate per night of 235.26 euro (Office du Tourisme et des Congrs, 2010).
As most industries, the Parisian hotel business has suffered severely from the worldwide 2009
economic and financial crisis. Recently it has recovered, reaching pre-crisis levels of economic
parameters for which the explanation is twofold (Office du Tourisme et des Congrs, 2010). First,
the average room rates in two, three and four star hotels have risen with respectively 3.4%, 7.6%
and 4.9%. Second, the occupancy rates have improved due to the increasing number of foreign
overnights originating from China, the rest of Asia, South-America, the Near- and the Middle East,
leading to an overall 25% increase of overnights in 2010 compared to 2009.
Regarding the average occupancy rate, it is important to note that on average chain hotels
(79.4%) have a better occupancy rate than independent hotels (75.7%) (Office du Tourisme et des
Congrs, 2010). Moreover, the general ownership of Parisian hotels is shifting significantly; in the
period 2000-2011 the share of available rooms belonging to chain hotels increased from 28.1% to
40.8%. Taking these trends into account, competition in the Parisian hotel industry is intensifying.
Furthermore, independent hotels seem to lose out from chain hotels. Note that hotel Le Six is a
privately owned hotel, which puts it in a weaker position compared to luxurious chain hotels.
How then can the management of a Parisian boutique hotel like hotel Le Six sustain and improve its market position? From the literature, an apparently positive relationship exists between
the quality of the services offered and the success of a service firm. Service quality promotes
customer satisfaction, which can lead to the attraction of new customers and the improvement
of the loyalty of existing customers. Thus, service quality will potentially safeguard the competitive position of service firms (Pizam and Ellis, 1999; Akbaba, 2006). Therefore, in order to be
sustainable and increase its success, it is important for the management of boutique hotel Le Six
to research on service quality.

LITERATURE REVIEW
To develop the context for this research, different constructs are discussed and are brought together in the conceptual framework.

BOUTIQUE HOTEL
Besides different attempts towards a comprehensive definition of the concept boutique hotel, the
majority of practitioners and researchers have reached consensus regarding the most important
defining characteristics of boutique hotels including size, location, architecture and design, services and quality provided.
size: Boutique hotels are generally smaller in size than traditional hotels, with less than 100
rooms (Erkutlu and Chafra, 2005). Recently though, larger chains are trying to compete in this

Papers TSI2.indd 61

24/02/12 9:46

62

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

market by starting up hotel brands that are different and unique. The well-known W brand of
Starwood is an example of this venture (Lim and Edean, 2009). Yet, the majority of boutique hotels
are privately owned, independent hotels, thereby contributing to their individual and unique
character (McIntosh and Siggs, 2005). Lim et al. (2009) disagree claiming that the ownership of
boutique hotels is evenly split among private and group enterprises.
appealing location: Boutique hotels are generally found in trendy neighbourhoods of suburban
areas or city centres (Lim et al., 2009; Albazzaz et al., 2003). Nowadays, the concept is also introduced in rural locations and resort destinations.
architecture and design: Boutique hotels are commonly situated in historical buildings and sites
or buildings with interesting architectural aspects (Agett, 2007; McIntosh et al., 2005; Lim et al.,
2009). Furthermore, the interior is tailored to the personality of the building with stylish, deluxe,
design furniture; sometimes themes are incorporated as well, for example the decoration of each
room might be based upon the works of a well-known painter (Lim et al., 2009; Erkutlu et al., 2005).
service: Boutique hotels have a high staff-to-guest ratio, allowing them to provide a personalized service (Lim et al., 2009; Erkutlu et al., 2005). Guests can be attended to 24/7 by the hotel
staff, giving each guest a special and unique feeling throughout his/her stays. Interaction between
staff and guests is more familiar, creating a more relaxed and homely environment (Agett, 2007;
McIntosh et al., 2005). Besides, most boutique hotels provide exclusive facilities like good quality
restaurants, bars and lounges and spas as an integral feature of their service. Furthermore, hightech amenities such as high-speed Internet access, cordless phones, CD players, libraries of music
and books are offered (Albazzaz et al., 2003).
quality: In every aspect of boutique hotels food and beverage, interior design, services provided et cetera the aim is to reach or even surpass the common quality standards laid out. According to Agett (2007) and McIntosh et al. (2005), clients are attracted to boutique hotels because
of their quality image.
In conclusion, the main aim of boutique hotels is to offer their clients a unique experience
through the pursuit of a unique environment, extraordinary features and personalized service.
Nowadays, clients are willing to pay more for the extraordinary feeling offered by boutique hotels.

SERVICE QUALITY
Service quality is an elusive concept that is difficult to define and measure. Earlier studies defined
quality as conformance to specifications, implying that the feature set of a product should match
the standards predetermined by the management (Reeves and Bednar, 1994). However, such a
management inspired definition can hardly be applied to quantify service quality because services are difficult to reduce to a set of standards. Consequently, more suitable definitions of quality have been developed, characterized by a consumers perspective. Scholars have defined quality in three distinct ways: quality as excellence, quality as value and quality as meeting or
exceeding expectations (Ekinci, 2008).
According to Ekinci (2008), the term excellence in the first definition is highly subjective and
thus difficult to measure objectively. Second, quality as value implies that perceived quality
equals perceived value. However, Bolton and Drew (1991) are able to differentiate value from
quality by introducing price. They claim that perceived value is defined by the customers trade-

Papers TSI2.indd 62

24/02/12 9:46

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

63

off between benefits and costs. The benefit component might be the same as quality and thus the
perceived value is determined by comparing the perceived quality to the price paid. Finally, the
third definition of quality as meeting or exceeding expectations is broader and more consumerfriendly, according to Ekinci (2008). Recent literature suggests that service quality is indeed the
subjective assessment of service performance by consumers themselves (Dabholkar, Shepherd and
Thorpe, 2000) and thus confirms the last definition.
Different models of service quality have been introduced by different scholars. The majority
considers service quality as a multidimensional concept; however no consensus has been reached
yet regarding the underlying generic and specific dimensions of service quality (Ekinci, 2008). The
current debate is dominated by two research streams: the North American versus the Nordic
European school of thought.
SERVQUAL, developed by scholars from the North American school of thought is the best known
customer-oriented model used to measure service quality (Parasuraman, Zeithaml and Berry,
1988). It measures the gap between customer expectations and their perceptions of the actual
experience on a five dimensional scale: tangibles, reliability, responsiveness, empathy, assurance.
However, these dimensions have shown to be indistinct and other models of service quality have
shown to be more parsimonious (Carmen, 1990). Moreover, new dimensions have been found while
applying the SERVQUAL model in diverse industries.
In contrast, supporters of the Nordic European school of thought have developed other wellknown models of service quality based on three dimensions called physical quality, interaction
quality and output quality. Service quality is determined by what customers obtain from a service firm and how customers obtain services. According to Brady and Cronin (2001), these models
were more valid when applied to different service industries.
Following the Nordic school, Ekinci (2008) has developed a highly reliable multi-dimensional and
multi-level model of service quality for hospitality firms. According to the author, service quality
consists of primary and secondary dimensions. Two primary dimensions have been distinguished:
output quality and interaction quality. Both dimensions are split up into secondary dimensions.
Output quality consists of physical quality and product quality, while interactive quality is composed
of staff behaviour and responsiveness. Depending on the type of hospitality service being researched,
each secondary dimension can be split up into specific attributes that can be measured.

CUSTOMER SATISFACTION
Customer satisfaction and dissatisfaction have attracted the attention of many scholars leading
to the development of different conceptualizations of satisfaction. Two common interpretations
can be distinguished: transient and overall satisfaction (Ekinci et al., 2008).
First, transient or transaction-specific satisfaction evaluates each single service encounter.
Hotels offer many services to their customers, ranging from spa facilities to room service, thus
customers encounter many services during their stay. Consequently, the researcher should capture
the customer satisfaction after each encounter.
Second, overall satisfaction gathers, according to a mathematical function, all transient satisfactions a customer experienced during his stay. Next, performance satisfaction is defined as the
overall satisfaction compared to one or multiple standards. Anderson and Fornell (1994) underlined

Papers TSI2.indd 63

24/02/12 9:46

64

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

the popularity among researchers of the overall satisfaction theory because of its relation with
consumers intentions and business performance. However, Oliver (1980) found overall satisfaction as a function of transient experiences rather difficult to measure and argued its unsuitability in a service context with three arguments. First, overall satisfaction regresses fast towards the
overall attitude the customer has of the firm researched. Second, customers find it hard to remember without any bias the satisfaction level of their first service encounter when experiencing
multiple encounters. Third, customers might lack the resources to experience multiple service
encounters with a specific firm.
Recently, researchers have transcended the paradigmatic discussion between transient and
overall satisfaction and started focusing on the affective nature of satisfaction (Giese and Cote,
2000). Illustratively, Oliver (1997, p. 13) states that satisfaction is the consumers fulfilment response. It is a judgement that a product or service feature, or the product or service itself, provided (or is providing) a pleasurable level of consumption-related fulfilment, including levels of
under- or over fulfilment. Customer satisfaction is thus defined as the consumers overall emotional response to the entire service experience for a single transaction at the post-purchasing
point (Ekinci et al., 2008, p. 40). The appropriateness of this definition for evaluating services is
twofold: services are intangible and the response of customers can best be captured after consumption.

CUSTOMER LOYALTY
Customer loyalty and retention have been an important focus of many organisations in their pursuit to remain competitive. Oliver (1997, p. 392) defines customer loyalty as a deeply held commitment to re-buy or re-patronise a preferred product or service consistently in the future despite
situational influence and marketing efforts having the potential to cause switching behaviour.
According to Anderson and Jacobsen (2000, p. 67), customer loyalty is the result of an organisation creating a benefit for customers so that they will maintain or increase their purchases from
the organisation. Likewise, Zineldin (2000) refers to customer retention as the urge of an individual to do business with a particular company continuously. According to Hoyer and MacInnis
(2008, p. 289), customer retention is the practice of working to satisfy customers with the intention of developing long-term relationships with them. Thus, customer loyalty is achieved when
customers are willing to re-purchase or re-use a same good/service because of the qualities of the
good/service itself.
In conclusion, three conceptualizations of customer loyalty exist: singular, additive or interactive, whereby customer loyalty is interpreted as respectively an attitude, a behaviour or a combination of both towards the product/service at stake (East, Gendall, Hammond and Lomax, 2005).
Recommendation is an attitude, whereas retention and search are behaviours. According to East
et al. (2005), one should be careful when combining attitudes and behaviours, they strongly advise
to measure customer loyalty as a singular concept. However, in this study customer loyalty is
considered as an interactive concept of attitude and behaviour, yet the researcher carefully aggregates both.

Papers TSI2.indd 64

24/02/12 9:46

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

65

CONCEPTUAL FRAMEWORK
The relationships between service quality, customer satisfaction and customer loyalty are visualised in the conceptual framework (see Figure 1) and explained underneath.

FIGURE 1. Conceptual framework

Physical Quality

Product Quality

Staff Behaviour

Responsiveness

Customer
Retention

Service Quality

Customer Satisfaction

Customer
Recommendation

Customer Loyalty

Desired Self-Congruence

An obvious link exists between service quality and customer satisfaction; however the direction
of the relationship remains doubtful. On the one hand scholars (e.g. Vavra, 1997) argue that service quality is reached when customers are satisfied with the services offered. On the other hand
service quality is seen as an antecedent of customer satisfaction (Oliver, 1993). Recently, evidence
has been found to verify this last unilateral direction (Dabholkar et al., 2000). Therefore, in this
research service quality comprising the secondary dimensions physical quality, product quality,
staff behaviour and responsiveness, is considered as an antecedent of customer satisfaction.
Besides service quality, the self-concept has proven to influence customer satisfaction. Selfconcept is a reflection of how an individual sees himself. Research has shown that consumers
prefer products and services that are congruent with their self-concept; for instance Graeff (1996)
found that customers have more positive attitudes to brands that are in line with their self-concept.
Note that self-concept is multidimensional, but only two dimensions ideal and desired selfcongruence have proven to be highly significant as antecedents of customer satisfaction (Ekinci et al., 2008). Ideal self-congruence is the image of oneself as one would like it to be (Landon,
1974). Desired self-congruence induces goals and desires as reference points (Sirgy et al., 1997).
However, the main focus of this research is on the quality of the services offered by boutique
hotel Le Six, thus only desired self-congruence is considered as an antecedent of customer satisfaction, besides service quality.
The most common consequence of customer satisfaction is known as customer loyalty, including the intention to recommend and the intention to return to the service firm. Evidence has been
provided that intention to return defined as a consumers likelihood of re-purchasing the same
service (Ekinci et al., 2008, p. 44) is positively influenced by satisfaction and the consumers

Papers TSI2.indd 65

24/02/12 9:46

66

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

overall attitude towards a service firm (Szymanski and Henard, 2001). Note that the overall satisfaction of a customer is an emotional response towards a service encounter while the overall
attitude is the reflection of the image a customer has of a firm. Consequently, customers with a
positive attitude towards a service firm are more likely to return. Nevertheless, a consumers
overall attitude falls beyond the scope of this research and thus only overall satisfaction is considered as an antecedent of customer loyalty. As mentioned above, customer loyalty is defined as
an interactive concept of intention to return and recommendation.

METHODOLOGY
In this study survey research is used, allowing the researcher to obtain a large amount of data
from the researched population (Neuman, 2006; Altinay and Paraskevas, 2008). As such, the researcher is able to measure the dimensions of service quality, customer satisfaction and customer loyalty in boutique hotel Le Six. Moreover, the relationships between these concepts are
verified. Finally, the performed analysis allows the researcher to objectively draw conclusions.
A sample of respondents has been generated from the researched population by using a nonprobability sampling, more specifically the convenience sampling technique (Altinay et al., 2008).
Thus, the most approachable hotel visitors form the sample of the researched population, leaving
it to the individuals willingness to participate in the study. The data have been collected in French
and English to avoid the exclusion of many potential respondents. Finally, the sample consists of
151 respondents, a sample size that allows the researcher to statistically analyse the data.
The content of the initial questionnaire was pre-tested with colleagues of the front desk and
fifteen respondents. Then, the revised questionnaire was distributed to hotel visitors at the end
of their stay, a day before check-out. As such, the customers were able to evaluate their level of
satisfaction. The questionnaire evaluates four theoretical concepts: service quality, overall consumer satisfaction, desired self-congruence and customer loyalty. Remark that service quality is
measured along five dimensions: physical quality, product quality, staff behaviour, responsiveness
and overall service quality. Also, personal information from the respondents is gathered at the
beginning of the questionnaire.
As already mentioned above, the main purpose of this study is to investigate the level of service quality, customer satisfaction and customer loyalty in boutique hotel Le Six. Consequently,
reporting descriptive statistics per question suffices to draw helpful conclusions for the hotel
management.
In addition to the research specially performed for the hotel management of boutique hotel Le
Six, the existence of the relationships between service quality, desired self-congruence, customer
satisfaction and customer loyalty is verified. In order to obtain this goal, correlations are calculated. It should be remarked that the data of these theoretical concepts are discrete and nonnormally distributed and therefore the Spearmans method is chosen to calculate the correlations.

Papers TSI2.indd 66

24/02/12 9:46

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

67

FINDINGS
Hotel Le Six is mainly visited by tourists originating from English speaking countries, who highly perceive the quality of the services offered. Among the four service quality dimensions (physical quality, product quality, staff behaviour, responsiveness), product quality was by far the least
appreciated.
Clients of hotel Le Six, highly appreciate the overall quality of the services offered. These answers allow us to conclude that boutique hotel Le Six has reached its main aim in offering high-end
quality services to its diverse clientele. Although minor remarks are made at individual measurements, overall clients seem to enjoy the unique atmosphere created by the architecture, interior,
products offered and staff behaviour in hotel Le Six.
Furthermore, respondents are very satisfied regarding the services offered by boutique hotel
Le Six. However, the price consciousness of customers is obviously present even though hotel Le
Six attracts high-end customers. Clients are willing to pay a much higher price than for the average hotel in the neighbourhood, but they also want to get the best possible service. Therefore,
hotel Le Sixs management should bear this price sensitivity of their customer base in mind; service quality should not diminish, if there is no price decrease.
Overall, services and treatments are received as desired. However, some ambiguity remains
when interpreting the disunity among the respondents and the sometimes illogical consecutive
scores concerning the desired self-congruence questions. Unfortunately, no comments were left
explaining the extremely positive feeling.
Finally, the visitors of hotel Le Six are not the most loyal ones. The disloyalty is driven by retention rather than by recommendation; behaviours seem more difficult to influence than attitudes.
Two reasons can explain the difficulties faced when trying to change behaviour. First, hotel Le
Six is mainly visited by tourists from other continents. These visitors will most likely not revisit Paris in the short term. Moreover, when returning to Paris, they might prefer to stay in another part of town. Second, visitors attracted once by the unique characteristics of a boutique
hotel, are probably less likely to re-visit the same setting as their choice is based on unique and
alternative experiences.
Testing the conceptual framework allows the researcher to draw the following conclusions.
Customers highly appreciating the behaviour of staff will probably appreciate the overall service
quality. Thus, efforts to increase the overall service quality will have the most effect when targeting a change of staff behaviour rather than a change of physical quality, product quality or responsiveness. Moreover, customers overall appreciative of the services are more likely to be
satisfied and as such will show more loyal behaviour and attitude towards the service firm.

CONCLUSION
The aim of this study was to investigate customers perception of service quality in boutique
hotel Le Six. In the first place a theoretical framework for service quality in boutique hotels was
developed based on an extended literature review. After defining the different concepts, an already
empirically validated questionnaire measuring service quality for hospitality firms, was modified

Papers TSI2.indd 67

24/02/12 9:46

68

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

to suit the context of boutique hotels. Next, data were gathered from hotel visitors using the adjusted questionnaire. Analysing the data allowed the researcher to draw conclusions and give
recommendations to hotel Le Six.
Overall, the quality of the services offered by boutique hotel Le Six is very high. Three of the
four secondary dimensions (physical quality, staff behaviour and responsiveness) have determined this positive perception. In contrast, the product quality dimension is relatively poorly
perceived.
From testing the conceptual framework, the researcher can conclude that the perception of
service quality is best reflected by the perception of staff behaviour. Moreover, customer loyalty
is a direct result of customer satisfaction. Finally, customer satisfaction is best reflected by the
perception of overall service quality; desired self-congruence only plays a minor role.
Ultimately, the hotel management wants to improve the loyalty of customers, which can be
achieved by improving customer satisfaction and consequently overall service quality. The level
of overall service quality is determined by four dimensions which are under the control of the
hotel management. As such, an indirect relationship exists between the four service quality dimensions and customer loyalty. Thus, the level of customer loyalty can be increased by ameliorating the means or improving the skewness (decreasing the standard deviation) of the service quality dimensions. Moreover, the findings from the calculated correlations suggest priorities in
improving customer loyalty. The increase of the mean and the improvement of the skewness should
be targeted in the following order: staff behaviour (first), responsiveness (second), physical quality (third), product quality (fourth).

LIMITATIONS AND FUTURE RESEARCH

As questionnaires almost never reveal why a respondent scored a certain statement or question
so negatively or positively, customers could be interviewed when specific results need clarification. For example, the desired self-congruence measure is now hard to interpret and could thus
benefit from clarification interviews.
The researcher found it difficult to interpret objectively the descriptive statistics calculated
from the questionnaire results. Therefore, a benchmark was developed but in an ad-hoc way,
meaning that the benchmark fits the current data well (successfully indicates the critical points
of attention), but might be too strict or too tolerant in other contexts. Thus, future research should
explore other approaches to interpret the results from the standardized questionnaire. Below,
suggestions are made to create an appropriate benchmark for the mean values and to interpret
the observed standard deviations.
First, conducting the same research in other four star boutique hotels and aggregating the data,
might create a scientifically based benchmark that can be used to evaluate the current level of
service quality in hotel Le Six. This type of research is commonly called performance benchmarking
(Bhutta and Huq, 1999). Regarding performance benchmarking, Post and Spronk (1999) created a
potentially interesting assessment methodology called interactive data envelopment analysis.
Second, the researcher is convinced that the philosophy of six sigma can result in a better
overall perceived service quality. It allows the service firm to reduce the costs of poor quality so

Papers TSI2.indd 68

24/02/12 9:46

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

69

that a more consistent process for service delivery can be achieved (Antony, Antony, Kumar and
Cho (2007).

REFERENCES
AGGETT, M. (2007). What has influenced growth in the UKs boutique hotel sector? International Journal of
Contemporary Hospitality Management, Vol. 10, No. 2, pp. 169-177.
ALBAZZAZ, A., BIRNBAUM, B., BRACHFELD, D., DANILOV, D., KETS DE VRIES, O. and MOED, J. (2003). Lifestyles of
the rich and almost famous: the boutique hotel phenomenon in the United States, High Tech Entrepreneurship and Strategy Group Project, unpublished.
ALTINAY, L. and PARASKEVAS, A. (2008). Planning Research in Hospitality and Tourism. Oxford: ButterworthHeinemann.
ANTONY, J., ANTONY, F.J., KUMAR, M. and CHO, B.R. (2007). Six sigma in service organisations. Benefits, challenges and difficulties, common myths, empirical observations and success factors. International Journal of Quality & Reliability Management, Vol. 24, No. 3, pp. 294-311.
AKBABA, A. (2006). Measuring service quality in the hotel industry: A study in a business hotel in Turkey.
Hospitality Management, Vol. 25, No. 2, pp. 170-192.
ANDERSON, E.W. and FORNELL, C. (1994). A customer satisfaction research prospectus. In : R.T. Rust and R.L.
Oliver (eds.), Service Quality: New Directions in Theory and Practice. CA: Sage, Thousand Oaks, pp. 241268.
ANDERSON, H. and JACOBSEN, P. (2000). Creating Loyalty: Its Strategic Importance in Your Customer Strategy.
In: S. A. Brown (ed.), Customer Relationship Management. Ontario: John Wiley, pp. 55-67.
BHUTTA, K.S. and HUQ, F. (1999). Benchmarking best practices: an integrated approach. Benchmarking: An
International Journal, Vol. 6, No. 3, pp. 254-268.
BOLTON, R. N. and DREW, J. H. (1991). A multistage model of customers assessment of service and value.
Journal of Consumer Research, Vol. 17, No. 4, pp. 375-384.
BRADY, M. K. and CRONIN, J. J. Jr. (2001). Some new thoughts on conceptualizing perceived service quality:
a hierarchical approach. Journal of Marketing, Vol. 65, No. 3, pp. 34-39.
CARMEN, J. M. (1990). Consumer perceptions of service quality: an assessment of the SERVQUAL dimensions.
Journal of Retailing, Vol. 66, No. 1, pp. 33-55.
DABHOLKAR, P. A., Shepherd, D. A. and Thorpe, D. I. (2000). A comprehensive framework for service quality:
an investigation of critical conceptual and measurement issues through a longitudinal study. Journal of
Retailing, Vol. 76, No. 2, pp. 139-173.
EAST, R., GENDALL, P., HAMMOND, K. and LOMAX, W. (2005). Consumer Loyalty: Singular, Additive or Interactive? Australian Marketing Journal, Vol. 13, No. 2, pp. 10-26.
EKINCI, Y., DAWES, P.L. and MASSEY, G. R. (2008). An extended model of the antecedents and consequences of
consumer satisfaction for hospitality services. European Journal of Marketing, Vol. 42, No. 1/2, pp. 35-68.
EKINCI, Y. (2008). Service Quality and Hospitality Organizations. In: R. Wood and B. Brotherton (eds.), Handbook of Hospitality Management. London: Sage, pp. 316-330.
ERKUTLU, H.V. and CHAFRA, J. (2005). Relationship between leadership power bases and job stress of subordinates: example from boutique hotels. Management Research News, Vol. 29, No. 5, pp. 285-297.
GIESE, J.L. and COTE, A.J. (2000). Defining consumer satisfaction. Academy of Marketing Science Review,
Vol. 2000, No.1, available at: http://www.amsreview.org/articles/giese01-2000.pdf.
GRAEFF, T.R. (1996). Using promotional messages to manage the effects of brand and self-image on brand
evaluations. Journal of Consumer Marketing, Vol. 13, No. 3, pp. 4-18.
HOYER, W.D. and MACINNIS, D.J. (2008). Consumer Behavior (5th edn.). USA: Cengage Learning.
LANDON, E.L. Jr. (1974). Self-concept, ideal self-concept, and consumer purchase intentions. Journal of Consumer Research, Vol. 1, No. 2, pp. 44-51.

Papers TSI2.indd 69

24/02/12 9:46

70

CUSTOMER PERCEPTION OF SERVICE QUALITY IN BOUTIQUE HOTEL LE SIX PARIS

LIM, W.M. and ENDEAN, M. (2009). Elucidating the aesthetic and operational characteristics of UK boutique
hotels. International Journal of Contemporary Hospitality Management, Vol. 21, No. 1, pp. 38-51.
MCINTOSH, A.J. and SIGGS, A. (2005). An exploration of the experiential nature of boutique Accommodation.
Journal of Travel Research, Vol. 44, No. 1, pp. 74-81.
NEUMAN, W.L. (2006). Social Research Methods: Qualitative and quantitative approaches (6th edn.). Michigan:
Pearson/Allyn and Bacon.
Office du Tourisme et des Congrs. (2010) Tourism in Paris: key figures. (Chairman: Jean-Claude Lesourd.
Paris: MIXTE.
OLIVER, R.L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal
of Marketing Research, Vol. 17, No. 4, pp. 460-469.
OLIVER, R.L. (1993). A conceptual model of service quality and service satisfaction: compatible goals, different
concepts. In: T. A. Swartz, D.E. Bowen and S.W. Brown (eds.), Advances in Service Marketing and Management. Greenwich: JAI Press, pp. 65-85.
OLIVER, R.L. (1997). Satisfaction: A Behavioral Perspective on the Consumer. New York: Irwin/McGraw- Hill.
PARASURAMAN, A., ZEITHAML, V.A. and BERRY, L.L. (1988). SERVQUAL a multiple-item scale for measuring
consumer perceptions of service quality. Journal of Retailing, Vol. 64, No. 1, pp. 13-40.
PIZAM, A. and ELLIS, T. (1999). Customer satisfaction and its measurement in hospitality enterprises. International Journal of Contemporary Hospitality, Vol. 11, No. 7, pp. 326-339.
POST, T. and SPRONK, J. (1999). Performance benchmarking using interactive data envelopment analysis.
European Journal of Operational Research, Vol. 115, No. 3, pp. 472-487.
REEVES, C. A. and BEDNAR, D. A. (1994). Defining quality: alternatives and implications. Academy of Management Review, Vol. 19, No. 3, pp. 419-445.
SIRGY, M.J., GREWAL, D., MANGLEBURG, T.F., PARK, J., CHON, K., CLAIBORNE, C.B., JOHAR, J.S. and BERKMAN, H.
(1997). Assessing the predictive validity of two methods of measuring self-image congruence. Journal of
Academy of Marketing Science, Vol. 25, No. 3, pp. 229-241.
SZYMANSKI, D.M. and HENARD, D.H. (2001). Consumer satisfaction: a meta-analysis of the empirical evidence.
Journal of the Academy of Marketing Science, Vol. 29, No. 1, pp. 16-35.
VAVRA, T.G. (1997). Improving Your Measurement of Customer Satisfaction: A Guide to Creating, Conducting,
Analyzing, and Reporting Customer Satisfaction Measurement Programs. USA: ASQ Quality Press.
ZINELDIN, M. (2000). TRM Total Relationship Management. Lund: Student Literature.

Papers TSI2.indd 70

24/02/12 9:46